Process for preparing chocolate crumb

Abstract

The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after step (a) and/or (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixtune; e) drying the mixture at a temperature in the range of 50 to 95° C. for 35 to 200 minutes so as to form chocolate crumb; and f) cooling the chocolate crumb by subjecting it to a temperature which is less than the drying temperature. The drying parameters employed in the process result in superior flavour and texture development of the chocolate crumb.

1 . A process for preparing chocolate crumb comprising:
 a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture;   b) evaporating liquid from the mixture;   c) adding cocoa mass/liquor to the mixture during and/or after step (a) and/or (b);   d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixture;   e) drying the mixture at a temperature in the range of 50 to 95° C. for 35 to 200 minutes so as to form chocolate crumb; and   f) cooling the chocolate crumb by subjecting it to a temperature which is less than the drying temperature.   
     
     
         2 . A process as claimed in  claim 1 , wherein step (e) comprises drying the mixture at a temperature in the range of 60 to 95° C. for 45 to 90 minutes. 
     
     
         3 . A process as claimed in  claim 1 , wherein step (f) comprises cooling the chocolate crumb to a temperature between 29° C. and the temperature used for drying for 20 to 1000 minutes. 
     
     
         4 . A process as claimed in  claim 1 , wherein the chocolate crumb has a moisture content in the range of 0.5 to 7%. 
     
     
         5 . A process as claimed in  claim 1 , wherein the chocolate crumb has a moisture content in the range of 0.5 to 2%. 
     
     
         6 . A process as claimed in  claim 4 , wherein the chocolate crumb has a moisture content in the range of 0.8 to 1.3%. 
     
     
         7 . A process as claimed in  claim 1 , wherein step (e) further comprises subjecting the mixture to a lowered pressure. 
     
     
         8 . A process as claimed in  claim 7 , wherein the mixture in step (e) is subjected to a lower pressure than the chocolate crumb in step (f). 
     
     
         9 . A process as claimed in  claim 1 , wherein step (b) comprises subjecting the mixture to heat. 
     
     
         10 . A process as claimed in  claim 9 , wherein step (b) comprises additionally subjecting the mixture to a lowed pressure. 
     
     
         11 . A process as claimed in  claim 1 , wherein the mixture is subjected to heat and/or a lowered pressure between steps (b) and (c) and/or between steps (c) and (d). 
     
     
         12 . A process as claimed in  claim 1 , wherein the milk is formed from powdered milk and water. 
     
     
         13 . A process as claimed in  claim 1 , wherein step (a) further comprises the addition of water. 
     
     
         14 . A process as claimed in  claim 1 , wherein the milk comprises liquid milk. 
     
     
         15 . A process as claimed in  claim 14 , wherein the liquid milk comprises concentrated liquid milk. 
     
     
         16 . A process as claimed in  claim 1 , wherein the process further comprises adding milk solids prior to undertaking step (d). 
     
     
         17 . A process as claimed in  claim 1 , wherein the process further comprises the step of adding a fat to the mixture before or during step (e) and/or (f). 
     
     
         18 . A process as claimed in  claim 1 , wherein at least steps (a) to (d) are undertaken in a single reaction vessel. 
     
     
         19 . A process as claimed in  claim 18 , wherein steps (a) to (f) are undertaken in a single reaction vessel. 
     
     
         20 . A process as claimed in  claim 1 , wherein at least one of steps (a) to (d) is undertaken in different reaction vessels. 
     
     
         21 . A process as claimed in  claim 1 , wherein the process further comprises the step of:
 g) forming the chocolate crumb into briquettes.   
     
     
         22 . (canceled) 
     
     
         23 . A chocolate crumb formed using the process as claimed in  claim 1 . 
     
     
         24 . A confectionery product formed using a chocolate crumb as claimed in  claim 23 .